Ambrosia macaroons
A winner of the L.A. Times’ 2011 holiday cookie bake-off, these coconut-based macaroons, spiked with orange zest and drizzled with chocolate, were submitted by reader Tene Harris.
From the story: Nice surprises in The Times’ Holiday Cookie Bake-Off
Heat the oven to 325 degrees and position a rack in the center of the oven. Line 3 large, rimmed baking sheets with parchment.
In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth. Add the sugar and salt and beat until well-blended. Beat in the grated orange peel, then the eggs, one at a time. Gently fold in the coconut.
Drop the batter by the tablespoonful onto the prepared baking sheets, spacing each macaroon 1 1/2 inches apart. Bake until golden on the bottom and browned in spots, 25 to 30 minutes. Cool completely on the sheets.
Using a fork, drizzle the melted chocolate over the cooled macaroons. Chill, still on the sheets, until the chocolate is firm, about 30 minutes.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
